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The Best Cook in the World: Tales from My Momma’s Table


From the beloved, best-selling author of All Over but the Shoutin’, a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.

Margaret Bragg does not own a single cookbook. She measures in “dabs” and “smidgens” and “tads” and “you know, hon, just some.” She cannot be pinned down on how long to bake corn bread (“about 15 to 20 minutes, depending on the mysteries of your oven”). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother’s cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.

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Anonymous says:

The Best Cook in the World A book of rich storytelling that lures the reader in with romantic descriptions of simple scenes and dishes that if written by a less skilled writer would be yawn inducing. The book is hard to put down but key is the reader’s willingness to meander lazily through paragraphs. So, probably not a good choice for the TLDR (to long didn’t read) crowd. The writing is captivating eliciting genuine emotions, effectively setting moods and settings along with sketching out recipes that are best not read…

Anonymous says:

It is sooooooo good

Anonymous says:

I’m only about halfway through this book and I have …

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